Monday, 18 May 2009


Something quick I whipped up in the kitchen. You can add more vegetables such as peas, baby corn or mushrooms if you like.


500g chicken breast fillets – sliced into bite sized pieces
1 large onion thickly sliced or 2 spring onions cut into 3 cm lengths or both (see my GLOSSARY post on ONION)
2 cloves garlic
Thumb sized finger – sliced fine
2 carrots – sliced thinly
Thai style light soy sauce
2 tsp Thai style fish sauce
3 to 4 fresh (quartered) or dried chillies (torn into two)*
Salt and pepper
Egg white from one egg – lightly beaten
2 tsp corn flour


Lightly season the chicken with freshly cracked pepper, ½ tsp salt, add in the egg white and corn flour and coat well. Leave to marinate for 15 minutes.

Heat oil in a wok and fry the chicken in batches until golden. Lift and set aside.

In the same wok, fry the garlic, ginger and chillies for 30 secs and add in the carrots. Cook for about 1 to 2 minute.

Add in the chicken and coat with a few splashes of soy sauce (about 1 to 2 tbsp). Add in the fish sauce, mix well and cook until the carrots are done. Add in the onions/spring onions before lifting, mix well and turn off heat. Serve hot with rice, accompanied with a vegetable dish.

*Note: You may omit the chillies to make a milder dish.

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